Hearty Lentil Soup

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SourceRecipe adapted from Rebecca Katz
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes


Try this nourishing, hearty lentil soup. Substitute squash or different root vegetables based on what is available or what you have at home! Serve by itself or on top of a bed of rice. 


2 tablespoons
olive oil
1 clove
garlic (peeled and minced)
1 teaspoon
ginger, fresh (peeled and grated)
onion, yellow (diced small)
1 teaspoon
salt (seperated)
1/2 teaspoon
pepper (seperated)
carrot (diced small)
celery stalk (diced small)
potato, sweet (peeled and cut into 1/2 inch cubes)
15 ounces
tomato, diced (can)
1 1/2 teaspoon
curry powder
1 teaspoon
1 teaspoon
1/2 teaspoon
1/4 teaspoon
cinnamon, ground
1 cup
lentils, green (dried and rinsed well)
4 cups
vegetable broth (or 1 32 oz box)
1 cup


In a large saucepan heat the olive oil, garlic and ginger. Cook until garlic and ginger are aromatic. Add the onion, ½ teaspoon of salt and ¼ teaspoon of pepper and sauté until onions are translucent, about 4 minutes. Add the carrots, celery and sweet potato and another ½ teaspoon of salt and ¼ teaspoon of pepper and sauté on medium heat until all of the vegetables are tender, about another 5 minutes.

Add the can of tomatoes, curry powder, cumin, turmeric, paprika and cinnamon, lentils and stir to coat vegetables and lentils. Pour in the vegetable broth and stir. Increase the heat to high and bring to a boil, stir and then decrease the heat to low and simmer for 20 minutes with a lid on. Remove the lid, add water and simmer for another 15 minutes, without a lid. Turn off the heat, taste and add salt and pepper as needed.